Chocolate Fudge Brownies | Fudgey & Indulgent!
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- Опубликовано: 19 июл 2021
- Welcome to 2-Minute Tuesdays tutorial on Chocolate Fudge Brownies! They're sooo fudgey, rich, dense and most importantly of all chocolately!!
This recipe is so easy because you melt half of it then throw in the rest. No mixer or equipment needed except a stove, pot and big bowl! All recipes in metric and US measurements.
**RECIPES & METHOD BELOW**
For those new to my channel (subscribe now bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
RECIPE
113g (4oz - 1 stick) Butter, unsalted
25g (1Tablespoon heaped) Glucose (or corn syrup)
550g (3 cups) Dark semi-sweet chocolate chips (I use Callebaut brand 54.5%, Recipe No 811) amzn.to/3AlKAwA
10g (2t) Vanilla essence
5g (1t) Salt
3 eggs, room temp
40mL (3Tablespoons) Hot water
200g (1 cup) Caster sugar (fine grain)
120g (4.2oz) Plain flour
1/4t Baking soda
METHOD
Over a pot of simmering water, place a large bowl
Add your butter, glucose, chocolate chips and salt. Melt together until fully liquified. Stir occasionally.
When its melted, remove and turn off heat.
In your egg bowl, add both the hot water and vanilla and whisk in.
Add egg mixture to the chocolate.
Add your sugar and mix thoroughly until all of the granules dissolve and its smooth and glossy.
Sift your flour and baking soda together then add to chocolate mixture.
Using a spatula, fold the flour in gently. The less mixing at this stage the fudgier your brownies will be!
Pour it into a Jelly Roll pan (11"x15")
or 12" Square baking pan and smooth top.
Bake in a preheated oven at 160C or 325F for 35 minutes or until the middle feels fudgey.
Cool completely and cut into 3" x 3" squares.
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MERCHANDISE
Callebaut brand 54.5% Recipe No 811
amzn.to/3AlKAwA
Wooden Chopping Board
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Schmidt Brother's Madnetic Knive Block
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Glad Parchment Paper
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Small and large strainers
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Little white prep bowls
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s/s prep bowls
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glass prep mini bowls
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Spatula
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Christian Paul watch
www.christianpaul.com.au/prod... 
Хобби
Missed this lady.watching from 🇵🇭
thank you for sharing 💞
It looks wonderful 😍👍 thank you for sharing ✨🙏
Looks delicious! Thank you!
Hi Jillian. I also baked brownies today :)
Good morning pretty jillian watching from Philippines 🤗❤️
If I will use peanut butter instead of plain butter so, what kind of change I should make in recipe???
Hi Rabia, butter does several things in a recipe:
-Tenderizes and softens
-Adds moisture and richness
-Flavour and quality.
Peanut butter (even though it has "butter' in the name) lacks the fat and moisture content of butter. If you added equal parts of peanut butter and peanut oil then added it to your recipe it may be an ok replacement however the flavour of the brownies would change and the brownie would be a lot heavier and not as tender.
If you try it, let me know how it goes! J
Are American measurements available??
Hi Lynn, will be putting that up here real soon! Most of my recipes have them, I was under the pump to get this out so working on it now!! Thanks!
Hi Lynn, I've put all of the US measurements into the description of my recipes. Happy baking!
@@JillianButler Great! Thanks so much :)
No imperial measurements - unsubscribed.
Will be putting up soon Carol. Most of my recipes do have imperial measurements.
Hi Carol, I've put all of the US measurements into the description of my recipes. Happy baking!